From “The Smitten Kitchen Cookbook” by Deb Perelman 5 cups cooked wild rice (from 12/3 cups, 10.5 ounces uncooked), can substitute white or brown rice if desired Caramelized onions 1 tablespoon butter 1 tablespoon olive oil 2 large sweet onions, halved and thinly sliced 1/2 teaspoon table salt Freshly ground black pepper 4 cups … Continue Reading →
From EatingWell magazine. Filling: 6 cups ripe but firm plums (1/2-inch slices), peeled if desired, or 6 cups pitted sour cherries, fresh or frozen 1/3 cup packed light brown sugar 1 tablespoon orange juice Topping: 2 cups whole-grain fresh breadcrumbs (see tip) 1/4 cup packed light brown sugar 1 teaspoon ground cinnamon 1/2 cup … Continue Reading →
Instead of having a greasy, battered coating, the tofu “steaks” in our revamped Parmigiana are breaded and lightly pan-fried in just a small amount of oil then topped with part-skim mozzarella, fresh basil and your favorite marinara sauce. This Italian classic will please even those who are tofu-phobic. From EatingWell magazine. 1/4 cup plain dry … Continue Reading →